Читать книгу Smothered Southern Foods - Wilbert Jones - Страница 7

WHEN I WAS GROWING UP in the South, I remember seeing so many wonderful foods on our family dinner table. Some of my favorite foods were smothered dishes, especially smothered pork chops—cut thin, browned in a pan, then we would add some flour and water to the reserved juices to make a wonderful sauce served over white rice.

Wilbert Jones, my beloved culinary friend for many years, has brought back that art of smothering. His early books proved his love for connecting to those foods that bring us comfort. What I love about his work is that he has a keen sense of taste, yet is concerned with healthy cooking. He was the first to write a healthy soul food cookbook, which showed how traditional recipes can get an extreme makeover, but still have plenty of soul left in them.

Wilbert contributed to Back to the Table, sharing his famous smothered catfish recipe. People all over the world have made this recipe time and time again. Let’s celebrate Wilbert, who has taught us to appreciate and connect to those foods that bring us comfort and are just darn good!

You will not be disappointed with the many wonderful, great-tasting recipes in this book, and your family will look forward to eating them over and over. My mother, Addie Mae, always said, “Honey, I’m going to smother you with a lot of love!” Wilbert, thanks for smothering us with your love for food and family.

—Art Smith, best-selling author of Back to the Table and Kitchen Life, and personal chef to talk show host Oprah Winfrey